Perfect Homemade Air Fryer French Fries

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Perfect Homemade Air Fryer French Fries

Perfect homemade air-fryer french fries are a healthier alternative to the deep fried version, yet they still have crunchy exteriors and soft interiors.

Time after time, I see questions asking how to make homemade french fries well. Thankfully, the folks at America’s Test Kitchen, have perfected the technique. My post and recipe is adapted from their method for Air Fryer French Fries.

While these french fries do take more time and prep, they are some of the best homemade fries I’ve tried (and I’ve tested a LOT)! The outside of the fries are crunchy and golden, but the inside of the fries are soft and tender.

Additionally, they are a healthier alternative to deep frying. Which means you can have them more often, right?

Homemade Air Fryer French Fries Equipment

Prepped Potatoes in a Bowl with Tongs for French Fries

For this recipe, you’ll need an air fryer. Currently, I own, and LOVE, the 3.7 quart Go-Wise Air Fryer. Although, I’m always eyeing the slightly bigger sized 5.8 quart Go-Wise Air Fryer. If you are looking to buy your first air fryer, I recommend buying the biggest one you can for your money.

Although, any basket type air fryer will work well. I haven’t tried this recipe with an oven-style air fryer. But if you do, let me know how it turns out!

In addition to an air fryer, I recommend the additional equipment:

Personally, I like using glass mixing bowls because they do not stain, they are easy to clean, and they do not leach harmful chemicals into the food. I also like the heat resistant tongs because they tend not to scratch my pans.

Homemade Air Fryer French Fries Preparation

Partially cooked Air Fryer French Fries

While this recipe has a lot of little steps, it can really be broken down into five larger steps: cutting, soaking, drying, air frying, and seasoning. If you can remember these steps, the rest should be easier to remember.

Cutting

First, prepare and cut russet potatoes into fry shapes. In the end, you’ll want 1/2 inch thick strips. As you are slicing the potatoes, try to cut them all the same thickness. This will ensure even cooking.

To start your potatoes, peel and wash the outsides. Using a sharp chef’s knife and cutting board, slice off a 1/2 inch plank from the potato. Place the potato cut side down, and continue slicing 1/2 inch planks. Turn the planks flat side down and cut additional 1/2 slices to create french fry shaped strips.

Soaking

The next step is to rinse and soak the fries. Rising and soaking the fries removes excess starch from the potatoes. As a result, this prevents the fries from sticking together, and it helps crisp even more.

In a large bowl, add potatoes and rinse with cold running water to remove excess starch. Drain the potatoes, and repeat rinsing the potatoes until the water remains clear. Drain the cold water from the potatoes, and cover them with hot tap water. Allow the potatoes to sit for 10 minutes.

Drying

Next, drain the potatoes in the colander. Then, add the fries to a paper towel lined baking sheet. Pat the fries with paper towel until completely dry. Also dry out the large bowl with paper towels.

It’s important to completely dry the fries to ensure the oil will stick to the fries in the next step. If the fries are not fully dried, the final fries will not be as crispy.

Following drying, add the fries back to the mixing bowl, and using the tongs, gently toss with 1 tbsp of oil. Then, add the fries to the bottom of the air fryer basket.

Air Frying

One of the tricks to ensure the fries brown and cook evenly is frequently tossing the potatoes. America’s Test Kitchen recommends tossing the fries in a bowl, rather than in the basket. By doing this, fewer fries are broken. Additionally, this method mixes the fries better for even cooking.

TIP: As you are air frying, do not clean out the tossing bowl. The residual oil helps the crisping process. 

Set air fryer to 350 degrees, and cook the fries for 8 minutes.

Carefully, add the potatoes back to the empty bowl, and gently toss the fries with tongs to redistribute. Be careful not to break the fries. Return the potatoes to the air fryer, and cook for an additional 5 to 10 minutes until the fries start to soften and start to turn blond-colored. Potatoes may be spotty brown at tips.

Add the potatoes back to the the empty bowl, and gently toss with the remaining 1 tbsp oil and 1/2 tsp salt. Transfer potatoes back to the air-fryer basket. Increase the temperature to 400 degrees, and cook for an additional 15 to 20 minutes, gently tossing every 5 minutes. Fries will be done when golden brown and crisp.

Seasoning

As soon as the fries are done cooking, season the fries with salt and pepper. Or you can use your favorite seasonings!

It’s important to season the french fries while they are still warm in order for the seasoning to stick. Serve the fries warm and enjoy!

Want More Air Fryer Recipes like these French Fries?

We love homemade air fryer french fries at our house. My husband especially loves them. While, deep fried fries will always be his favorite, if he has to eat unfried fries, these are his number two choice. For a fun twist, try dipping them in my Easy Mexican Ranch Dressing.

Or try them with my Better Than Del Taco Carnitas Loaded Fries! So yummy!

If you want to see more of my other air fryer recipes, click here! Likewise, you might especially like my recipe for cooking wings in the air fryer!

BE SURE TO SAVE THIS HOmemade AIR FRYER French Fries RECIPE FOR LATER ON FACEBOOKINSTAGRAM, OR PINTEREST OR YOUR OTHER FAVORITE SOCIAL MEDIA SITE! I WOULD BE SO APPRECIATIVE IF YOU WOULD RATE THE RECIPE IF YOU LOVE IT AS MUCH AS I DO. THANK YOU FOR READING!

Homemade Air Fryer French Fries

Perfect homemade air-fryer french fries are a healthier alternative to the deep fried version, yet they still have crunchy exteriors and soft interiors.

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Air Fryer, Fries, Gluten-Free, Meatless
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 281kcal
Author Clean Fingers Laynie

Ingredients

  • 1 1/2 lb Russet Potatoes
  • 2 tbsp Vegetable Oil
  • 1 tsp Salt Plus more to taste
  • 1/2 tsp Pepper Plus more to taste

Instructions

Cutting French Fry Shapes

  • Peel and wash the outside of the potatoes.
  • Cut a 1/2 inch slice from a potato. With the larger portion of potato, place it flat side down on a cutting board. Lengthwise, continue cutting 1/2 inch slices of potato. Place the slices flat on the cutting board. Again lengthwise, cut 1/2 inch slices to create french fry shapes. Repeat with remaining potatoes.

French Fry Preparation

  • In a large bowl, add potatoes and rinse with cold running water to remove excess starch. Drain the potatoes, and repeat rinsing the potatoes until the water remains clear. Drain the cold water from the potatoes, and cover them with hot tap water. Allow the potatoes to sit for 10 minutes.
  • Drain the potatoes, and add them to a paper towel lined baking sheet. Pat the fries with paper towel until completely dry.
  • Dry the previously used bowl with a paper towel. Add 1 tbsp oil and potatoes to the bowl, and toss the potatoes gently to coat. Transfer potatoes to the air-fryer basket.
  • Set air fryer to 350 degrees, and cook the fries for 8 minutes.
  • Carefully, add the potatoes back to the empty bowl, and gently toss the fries to redistribute. Be careful not to break the fries. Return the potatoes to the air fryer, and cook for an additional 5 to 10 minutes until the fries start to soften and start to turn blond-colored. Potatoes may be spotty brown at tips.
  • Add the potatoes back to the the empty bowl, and gently toss with the remaining 1 tbsp oil and 1/2 tsp salt. Transfer potatoes to the air-fryer basket. Increase the temperature to 400 degrees, and cook for an additional 15 to 20 minutes, gently tossing every 5 minutes. Fries will be done when golden brown and crisp.
  • Transfer fries to large plate and season with salt and pepper to taste. Serve immediately.

Notes

Estimated Nutrition, Per Serving: Calories 281, Fat 7 g, Carbohydrate 52 g, Dietary Fiberg, Protein 6 g, Sodium 581 mg
–Recipe adapted from America’s Test Kitchen.

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